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Method

Heat a char-grill pan over medium-high heat. Brush the corn with duck fat and cook for 10-15 minutes, turning regularly, until corn is charred and tender.

Make cabbage salad by combining cabbage, red onion and coriander in a bowl. In a small jar, shake together lime juice and olive oil with salt and pepper to taste. Pour over cabbage and toss to combine.

In a separate small bowl, make chipotle mayonnaise by combining mayonnaise, chipotle seasoning and lime juice.

Pat duck skin dry, score the skin and sprinkle with chipotle seasoning. In a medium pan over moderate heat, place the duck breasts skin side down into the pan and cook for 5 minutes or until skin is golden. Turn over and cook for a further 2 minutes. Place duck in oven and roast at 190 °C for 8-10 minutes. Remove from heat and rest for 5 minutes before slicing.

Using a sharp knife, cut the kernels from the cob. Heat tortillas in the microwave according to pack instructions. Top tortillas with cabbage salad, corn, duck and a drizzle of chipotle mayonnaise. Serve with lime wedges.

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